this post was submitted on 13 Oct 2024
673 points (99.3% liked)

Science of Cooking

1111 readers
1 users here now

Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

Background Information:

founded 1 year ago
MODERATORS
AlchemicalAgent@mander.xyz
673
150 Years of Cooking (mander.xyz)
submitted 1 month ago by fossilesque@mander.xyz to c/cooking@mander.xyz
63 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] bleistift2@sopuli.xyz 8 points 1 month ago (2 children)

Maybe in the olden days people liked their custards more fluid?

[–] Rai@lemmy.dbzer0.com 17 points 1 month ago

Mayyyybe but generic store-bought eggs have TINY yolks compared to my chickens’, so I’m guessing it’s also the cruelty.

[–] ursakhiin@beehaw.org 8 points 1 month ago (1 children)

That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.